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Shredded chicken, quick brown rice, shredded cheese, buffalo wing sauce (and more!) are wrapped in tortillas and served with baby carrots, celery sticks, and ranch dressing for dipping.
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
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Caesar salad just got heartier with the addition of bacon, mushrooms, and garlicky homemade dressing. Top with chicken for a complete meal.
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Carrots are tossed with olive oil, cumin, and honey in this simple, easy, and yummy side dish.
Ingredients: baby carrots, honey, olive oil, cumin
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This green smoothie packed with baby kale, bananas, apples, and 2 kinds of berries is a quick and easy drink to kick-start your morning.
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This hearty burrito is made with a whole-wheat tortilla wrapped around vegetarian refried beans, avocado slices, and pico de gallo for a filling lunch or dinner.
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Tomato slices, spring greens, and cooked bacon are layered on a sheet of fresh mozzarella. Roll it up and slice it, and you've got BLT pinwheels!
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pan-Fried Partridge with a Delicate Pearl Barley, Pea and Lettuce Stew Recipe from Food Network
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Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.
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Baby bok choy are coated in a gingery curry sauce and roasted for a quick and flavorful side dish. Add tofu and rice for a complete meal.